Verrigni Rigatone Semola

Tasting Notes from the Curator

A bowl of rigatoni reveals its finely patterned ridges from the loving hands of a bronze bar. The inner wall is smooth and creamy ready to be filled with your rich sauce, vegetables, and meats. Biting into its creamy nature oozes out a nutty, sweet tang that matches its chewy texture.

Preparation

Loved by the locals, this Verrigni pasta is a dream staple for thick sauce recipes in Italy. You can match your cooked bowl of rigatone with any chicken, beef, or vegetable recipe. Its lovely ridges are ready to grab good amount of your delicacy while its large tubes assault the wall of your mouth with all that it can find in every dish. When not in the mood for sauces, try downing your favorite Italian pasta as a baked pasta dish to witness a good combination with cheese. To get started on your preparation, always add salt to your water and bring it to a rolling boil before adding your desired quantity of rigatone. Then boil for 10 to 14 minutes to get the right texture. Once it starts boiling, stir your rigatoni a bit to avoid a sticky pasta.

Made by the Experts of Homemade Pasta

Rigatone or Rigatoni has remained the favorites of pasta lovers in Southern Italy, mostly Sicily as far back as pasta goes. Verrigni Rigatoni pasta comes from the stables of the famed Italian pasta company, Verrigni. Known for their love for pasta and dedication to recreating homemade pasta in its premium form, this 121-year-old firm has gone ahead to grace your table with a rigatone pasta that is made from the very best durum wheat in Italy and passed through the traditional bronze bar for an excellent taste and finish.

Storage Instructions